WO2016091952A1 - Traitement du son et produits en résultant - Google Patents

Traitement du son et produits en résultant Download PDF

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Publication number
WO2016091952A1
WO2016091952A1 PCT/EP2015/079124 EP2015079124W WO2016091952A1 WO 2016091952 A1 WO2016091952 A1 WO 2016091952A1 EP 2015079124 W EP2015079124 W EP 2015079124W WO 2016091952 A1 WO2016091952 A1 WO 2016091952A1
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WO
WIPO (PCT)
Prior art keywords
bran
wet
product
treated
μηη
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PCT/EP2015/079124
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English (en)
Inventor
Frédéric ROBIN
Alain Fracheboud
Robert John Redgwell
Original Assignee
Nestec S.A.
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Publication date
Application filed by Nestec S.A. filed Critical Nestec S.A.
Publication of WO2016091952A1 publication Critical patent/WO2016091952A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9783—Angiosperms [Magnoliophyta]
    • A61K8/9789—Magnoliopsida [dicotyledons]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9783—Angiosperms [Magnoliophyta]
    • A61K8/9794—Liliopsida [monocotyledons]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/10—General cosmetic use
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
    • A61K2800/805—Corresponding aspects not provided for by any of codes A61K2800/81 - A61K2800/95

Definitions

  • the present invention relates to process for preparing a wet-treated bran product, as well as to the wet-treated bran product as such and the uses of said wet-treated bran product.
  • the present invention relates to a process for providing a wet- treated bran product having improved expansion properties using non extrusion wet milling methods such as ball milling and/or high pressure homogenisation.
  • Whole grain is well known for its health-promoting properties. It is also one of the key ingredients to improve the nutritional properties of processed cereal-based products such as extruded snacks, breakfast cereals and baked dough products. However, its organoleptic properties in extruded products are still less preferred by consumers than those of extruded refined flours. Improving the textural properties of whole-grain products will enable to increase whole-grain content in extruded products while maintaining, or gaining, consumer preference.
  • Whole grain consists of 3 parts: endosperm (mainly starches), germ and bran.
  • Bran contains about 80-90% of the dietary fibres from whole grains.
  • Refined flour contains mainly endosperm.
  • whole-grain flour is reconstituted by mixing the appropriate amounts (i.e.: the same weight ratios as in seeds) of refined flour or endosperm, germ and milled bran.
  • the extruded product When extruding a dough which only contains whole-grain flour (natural or reconstituted) as cereal base, the extruded product has a much higher density and expands less than a dough which only contains refined flour as cereal base.
  • the higher density and lesser expansion have a negative effect on the "mouth-feel" of the extruded product.
  • Mouth-feel is closely related to the textural properties of the product, and is often used to describe the physical and chemical interaction in the mouth, an aspect of food rheology. Mouth-feel is evaluated through the physical and visual appearance of the product, the first bite, through mastication to swallowing and aftertaste.
  • Positive or good mouth-feel of cereal products is often related to the hardness and/or crispness of the product.
  • the crispness of a product is associated with light, crispy texture, which again is related to the density and expansion of the product.
  • crispy products have a relatively high expansion while at the same time maintaining a relatively low density.
  • the organoleptic properties in extruded whole-grain products are still less preferred by consumers than those of extruded refined flours. Improving the textural properties of whole-grain products, hence improving the mouthfeel of the product, will enable to increase whole-grain content in the extruded products, and hence in the diet.
  • US2006/0073258A1 describes an ultrafine milled whole-grain wheat flour where not less than 98% of the flour passes through a cloth having an opening not larger than those of woven wire cloth designated 212 ⁇ .
  • Such whole-grain wheat flour is obtained from an ultrafine milled coarse fraction prepared by a dry-milling process (gap milling) of the coarse fraction of the grain (germ and bran).
  • US 2014-356506 (Hossen Monjur) describes cooking and then grinding of a wet bran to micron sized particles (micro-grinding). In one alternative the cooked bran is dried and then micro- ground.
  • the document does not describe in detail how the bran is ground and there is no appreciation that the grinding method used and/or the grinding conditions selected can effect properties in the resultant bran.
  • the document describes use of a ball mill to grind the bran after the bran has first been cooked.
  • the patent does not suggest either than uncooked / non heated bran could be ground or that grinding and cooking of the bran could occur simultaneously.
  • WO 2010-000935 (Lehtomaeki llkka) describes dry milling of bran (oat / beta-glucan (BG)), separation of the fractions and further milling to produce a product with a particle size from 70 to 100 ⁇ .
  • the moisture content during milling is from 13 to 16% which indicates that this document is concerned with dry not wet milling.
  • WO 2000-65930 (Bioferme) describes a process using pressurised homogenisation to make an emulsion containing cereal bran (oat) in which the bran starch has been modified.
  • heat treatment occurs prior to the pressurised homogenisation and the pressures used are comparatively low, being from 80 to 250 bars.
  • the document also does not suggest that this process reduces the particle size of dietary fibres.
  • CN 101906399 (Jiangsu Hill Country Zhenjiang Insititute of Agricultural Science) describes a process that uses a ball-mill to grind bran to break cellular walls of the bran and degrade the enzymes therein.
  • the patent does not indicate the particle size of dietary fibre after milling.
  • the ball mill is operated at a low rotation speed of from 350 to 500 rpm.
  • the patent mentions the use of enzymes to degrade cellular walls during milling at a temperature below 50°C.
  • WO 2010-051181 (Quaker Oats) describes a process for extrusion of a high fibre cereal product containing waxy starch. Water is added from 16% to 22% by weight of the combined dry and wet ingredients. In this process the bran is added to a flour mixture as a source of fibre and bran is not extruded on its own. There is no mention of using extrusion to reduce the particle size of dietary fibres.
  • the bran material is broken into small pieces, such as small sized particles.
  • This wet-mechanical treatment of the bran material reduces the size of fibre particles in the wet-treated bran product from about 200-300 ⁇ as obtained by conventional mechanical treatment of bran material to less than 160 ⁇ as described in the present invention. Additionally, this wet-mechanical treatment may be followed by a drying treatment which leads to formation of a dry wet-treated bran product having particles with size lower than 1mm, preferably ranging between 200-500 ⁇ .
  • the particle sizes of the bran product are of course different from the particle sizes of the fibres which form a component of this product.
  • the inventors believe that the size reduction obtained by wet-mechanical treatment improves the homogeneity of the dough containing a wet-treated bran product.
  • the air bubbles do not collapse, which prevents an increase in density while maintaining expansion properties, resulting in an extruded whole-grain product with improved texture, especially improved crispness and mouth-feel.
  • bran products with reduced particle size have been provided by dry- mechanical treatment of the bran material.
  • the use of such bran products doesn't result in adequate expansion properties for the dough and compromises the proper functioning of the extruded due to the fact that the powder doesn't flow any more.
  • the inventors have surprisingly found that by implementing a wet-mechanical treatment of the bran material it becomes possible to provide a wet-treated bran product comprising fibre particles having an average particle size of less than 160 ⁇ which does not, or substantially not, compromise the expansion properties of the product.
  • the present invention provides a process for preparing a wet-treated bran product comprising fibre particles, wherein the process comprises the step of
  • bran material is not heated other than optionally during said mechanical treatment step.
  • the total water content for this process is provided by the natural water content of the treated material (normally ranging between 10-15% by weight) plus the water which is added to carry out the mechanical treatment.
  • the mechanical treatment comprises (optionally consists of) high pressure homogenisation, preferably performed at a pressure greater than or equal to 500 bar; more preferably from 500 to 10000 bar, and/or usefully at any of the other pressures given later herein, for example any of those specific pressures used to prepare those examples herein by pressurised homogenisation;
  • the mechanical treatment comprises (optionally consists of) wet ball milling, preferably performed at a rotational speed >1000 rpm more preferably from 1000 to 15000 rpm and/or usefully at any of the other speeds later herein, for example any of those specific speeds used to prepare those examples herein by wet ball milling;
  • wet ball milling preferably performed at a rotational speed >1000 rpm more preferably from 1000 to 15000 rpm and/or usefully at any of the other speeds later herein, for example any of those specific speeds used to prepare those examples herein by wet ball milling;
  • the bran is simultaneously heated preferably at a temperature above 50°C and/or below that temperature which will cook the bran, more preferably from 50 to 100°C; and/or usefully at any of the other temperature given later herein, for example any of those specific temperature used to prepare those examples herein;
  • the process does not use enzymatic hydrolysis, preferably does not uses any enzymes;
  • the mechanical treatment reduces the average particle size of fibres preferably the average size of the dietary fibres in the product obtained by the process.
  • the present invention relates to a wet-treated bran product obtained and/or obtainable by the process according to the first aspect of the invention, wherein the wet-treated bran product comprises fibre particles having an average particle size of less than 160 ⁇ .
  • the present invention relates to a composition
  • a composition comprising a wet-treated bran product according to the second aspect of the invention, such as cereal flour or a cereal flour product.
  • the composition may be a reconstituted whole-grain flour or whole-grain flour product.
  • the present invention relates to the use of the wet-treated bran product according to the present invention, as a food ingredient and/or a cosmetic ingredient.
  • Figure 1 shows the fibre particle size distribution of untreated bran reference (triangles), and wet-treated brans according to the present invention: extruded bran (diamonds), ball-milled bran (squares), high-pressure homogenized bran (circles), stone-milled bran (crossed squares). Fibre particle size distribution was determined by light scattering techniques in water. See Examples 1 and 2.
  • FIG. 2 shows the RVA (Rapid Visco Analyser) paste viscosity profiles of untreated bran reference (curve 1), and wet-treated brans according to the present invention: ball- milled bran (curve 2), high-pressure homogenized bran (curve 3) and stone-milled bran (curve 4), according to the RVA paste method.
  • Curve T is the temperature profile as a function of time, used during the assay. See Example 3.
  • Figure 3 shows starch molecular size distribution of untreated bran reference (squares), high-pressure homogenized bran wet-treated according to the present invention (diamonds) and stone milled wet-treated bran according to the present invention (triangles).
  • the peak around 20 ml elution volume corresponds to amylopectin
  • the smaller peak at around 37.5 ml elution volume corresponds to amylose
  • the peak around 45 ml elution volume corresponds to small molecular sized carbohydrates. See Example 4.
  • Figure 4 shows the average diameter and Figure 5 shows the average bulk density, of extruded products based on different flours: refined wheat flour (A), whole wheat flour (B) and whole wheat flour reconstituted with bran wet-treated under high pressure homogenization (D). Two extrusion conditions were used [Condition 1 ( Figure 4a, top) and Condition 2 ( Figure 4b, bottom)]. See Example 5.
  • Figure 6 shows X-ray tomography pictures of products extruded under condition 1 or condition 2 and made with refined wheat flour (A), whole wheat flour (B), reconstituted whole wheat flour (C), whole wheat flour reconstituted with wet-treated bran under high pressure homogenization (D), or whole wheat flour reconstituted with bran wet-treated by extrusion (E). See Example 6.
  • Figure 7 shows the average diameter (Figure 7a), average bulk density (Figure 7b) and average porosity (Figure 7c) of extruded products under condition 1, and made with refined wheat flour (A), whole wheat flour (B), whole wheat flour reconstituted with bran wet-treated by ball-milling (F), whole wheat flour reconstituted with bran wet- treated by jet-milling (G), or Conagra flour (H). See Example 7. Detailed description of the invention
  • the present invention relates to a wet-treated bran product, and a process for producing the wet-treated bran product, wherein a bran material is subjected to a wet- mechanical treatment, e.g. by a combination of heat, water, pressure and shear, as further defined below.
  • wet-mechanical treatment of bran material prior to reconstitution with the other whole-grain components significantly improves the expansion properties of extruded products based on whole-grain flour compared to products based on whole-grain flours where the bran material has not undergone wet- mechanical treatment, getting closer to the expansion properties of refined flours.
  • the dimension of extruded products based on reconstituted flour containing wet- mechanical treated bran material may be increased by up to at least 30 % and the bulk density of such products may be reduced down to at least 40 %, while the porosity of the product remains close to that of extruded products based on refined flour.
  • wet-mechanical treatment of the bran material according to the invention may result in a reduction of bran/fibre particle size below 160 ⁇ and likely disrupt of the dense fibre part of the bran material, responsible for its otherwise reduced expansion properties.
  • the wet-mechanical treatment does not use enzymes to hydrolyse the fibre particles.
  • wet-treated bran material (wet-treated bran product) according to the invention or of reconstituted flour comprising it may improve the crispness and hardness of the corresponding extruded product.
  • the improved expansion properties and reduced bulk density that may be obtained with the wet-mechanical treatment described in the present invention, means that a higher content of whole grain can be added, while maintaining similar product properties.
  • the particle size of the wet-treated bran product also determines its flowability during transportation and extrusion.
  • Wet-mechanical treatment of the bran material allows controlling its particle size after drying and maintaining good powder flowability and maintaining suitable pressure in the extruder.
  • the optional drying step which may follow the wet-mechanical treatment may be performed according to traditional techniques known to the person skilled in the art, for example spray drying, freeze- drying, or roller drying.
  • the wet-treated bran product according to the present invention may be used in subsequent extrusion processes in the liquid state as it comes out of the wet mechanical treatment or after being subject to a drying step which form particles of dry wet treated bran product having a particle size lower than 1 mm.
  • bran material as defined herein is a readily available low cost by-product that contains a high amount of insoluble dietary fibre (40-50 % fibres). As its expansion properties is significantly improved by wet- mechanical treatment according to the present invention, bran material could be used as a dietary fibre carrier to enrich extruded products in fibres and replace the use of expensive soluble fibres such as inulin.
  • the wet treated bran product may be used to reconstitute a whole grain flour.
  • the wet treated bran product may be used as an ingredient of a composition in extrusion applications.
  • extruded cereal product identifies an extruded product which is based on cereal flour.
  • extruded whole grain cereal product identifies an extruded product which is based on whole grain cereal flour.
  • a "bran material” is to be understood as any material comprising or consisting of bran prior to treating said material as described herein by mechanical treatment.
  • Bran originates from whole grains, which are a recognised source of dietary fibres, phytonutrients, antioxidants, vitamins and minerals. The entire grain seed comprises the germ, the endosperm and the bran.
  • Weight-treated bran product or “wet-mechanical treated bran product” shall be considered equivalent expressions, referring to bran material that has undergone a mechanical treatment in the presence of humidity, according to the invention.
  • “Wet- treated flour” refers to flour reconstituted with wet-treated bran material.
  • all the bran in the wet-treated flour is wet-treated bran material, although in some applications, it may be enough to use a mix of wet-treated bran material and non wet- treated bran material in various proportions.
  • at least 50% by weight of the bran material is wet-treated bran material.
  • the wet-treated flour is whole- grain flour, meaning that it contains endosperm, germ and wet-treated bran, all preferably from the same cereal, in the same proportions as naturally found in that cereal.
  • bran product is to be understood as a product comprising bran, specifically comprising bran material previously subjected to mechanical treatment as described herein.
  • the bran, bran material or wet-treated bran product according to the present invention originates from whole grains from the monocotyledonous plants of the Poaceae family (grass family) cultivated for their edible, starchy grains.
  • whole-grain cereals include barley, rice, black rice, brown rice, wild rice, buckwheat, bulgur, corn, millet, oat, sorghum, spelt, triticale, rye, wheat, wheat berries, teff, canary grass, Job's tears and fonio.
  • Plant species that do not belong to the grass family also produce starchy seeds or fruits that may be used in the same way as cereal grains, are called pseudo-cereals.
  • the bran, bran nnaterial or wet-treated bran product according to the invention may originate from a whole-grain cereal or a pseudo-cereal.
  • the bran, bran material or wet-treated bran product is obtained from the whole grain from a plant selected from the group consisting of barley, rice, brown rice, wild rice, black rice, buckwheat, bulgur, corn, millet, oat, sorghum, spelt, triticale, rye, wheat, wheat berries, teff, canary grass, Job's tears, fonio, amaranth, buckwheat, tartar buckwheat, quinoa, other variety of cereals and pseudo-cereals and mixtures thereof.
  • the source of grain depends on the product type, since each grain will provide its own taste profile.
  • the bran, bran material or wet-treated bran product originates from whole grains from corn, rice, barley or wheat. In a certain embodiment of the present invention, the bran, bran material or wet-treated bran product originates from whole grains from wheat.
  • the wet-treated bran product of the present invention comprises, among other components, fibres, starch (carbohydrate), proteins and fat.
  • the amount of the individual components varies according to the source of the whole grain from which the bran originates, as well the refining process of the bran.
  • the content of the individual components are generally as follows: Fibres 30-70% (w/w), starch 20- 50% (w/w), proteins 5-20% (w/w), fat 0.5-10% (w/w).
  • the content of the individual components in the wheat bran are generally as follows: Fibres 20-50% (w/w), starch 30-40% (w/w), proteins 10-15% (w/w), fat 1-5% (w/w).
  • % and % (w/w) relate to weight percentage on a dry matter basis, unless otherwise stated.
  • the wet-treated bran product of the present invention contains fibres.
  • the bran obtained from the whole grains may comprise from about 40-50 % to 80-90% of the dietary fibres present in the whole grains.
  • Refined flour contains mainly endosperm.
  • whole-grain flour is reconstituted by mixing the appropriate amounts (i.e. the same weight ratios as in seeds) of refined flour, germ and milled bran.
  • the extruded product has a much higher density and expands less than a dough which only contains refined flour as cereal base.
  • Reconstitution of the whole-grain flour product by mixing the wet-mechanical treated bran product with a germ material and/or an endosperm material may according to the invention be carried out under conditions wherein the germ material and/or the endosperm material has been subjected to further treatment before mixing with said wet-treated bran product.
  • the endosperm may be subjected to further treatment, preferably selected from milling, cooling and/or enzymatic hydrolysis, before being mixed with the wet-treated bran product.
  • milling is to be understood as any milling process used to reduce the size of the material being milled.
  • the milling process may be a wet- milling process and/or a dry-milling process.
  • zymatic hydrolysis refers to the use of hydrolytic enzymes in treatment of the material in order to breakdown the polysaccharide structure and/or the protein structure of the material.
  • Proteases are enzymes capable of catalyzing the hydrolysis of proteins into smaller peptides or amino acids. They may be used to decrease the viscosity of the endosperm material.
  • Alcalase 2.4L (EC 3.4.21.62) from Novozymes is an example of a suitable enzyme according to the invention.
  • Saccharidases are a class of enzymes that catalyze the hydrolysis of polysaccharides into smaller polysaccharides or carbohydrates.
  • Amylase (EC 3.2.1.1) is an exemplary saccharidase that catalyzes the hydrolytic breakdown of starch into smaller units (smaller polysaccharides and/or carbohydrates) which results in a decrease in the viscosity of the hydrolyzed endosperm material.
  • the enzymes used in the production of the hydrolyzed endosperm material are different from the corresponding enzymes naturally present in the whole-grain component.
  • the further treatment of the endosperm material may comprise more than one step, and these steps may be carried out in any order, such as coarse milling followed by enzymatic hydrolysis, or coarse milling followed by cooling followed by enzymatic hydrolysis, etc.
  • the germ material may likewise be subjected to treatment before mixing with the wet-treated bran product of the invention.
  • the germ may be subjected to further treatment like toasting and/or mechanical before being mixed with the wet-treated bran product.
  • toasting may refer to any kind of toasting process known to the person skilled in the art, such as a toasting process carried out in an oven, a toasting process carried out over open fire, and/or a toasting process carried out on a stove or a stove device.
  • particle size is preferably used interchangeable with the term “average particle size” and refers to the average diameter of the particles and determined as D[4, 3].
  • the particle size stated as ⁇ , e.g. 140 ⁇ means a(n average) particle size of e.g. 140 ⁇ determined as D[4, 3].
  • the particle size [D4, 3] represents the mean volume diameter of the particles obtained by laser diffraction method.
  • This size reduction according to the present invention results in an improved homogeneity of the dough with physical properties that prevents the air bubbles present in the dough to collapse during extrusion, resulting in an extruded bran product with a low density, comparable to the density of the refined flour-based extruded cereal products.
  • the present invention relates to a wet-treated bran product, obtained by wet- mechanical treatment, comprising fibre particles having an average particle size of less than 160 ⁇ , preferably of less than 150 ⁇ , preferably of less than 140 ⁇ , such as less than 125 ⁇ , e.g. less than 100 ⁇ , such as less than 75 ⁇ , e.g. less than 60 ⁇ , such as less than 50 ⁇ , e.g. less than 40 ⁇ .
  • such fibre particles may have an average particle size of at least 1 ⁇ , preferably at least 2, 3 or 4 ⁇ , preferably at least 5 ⁇ .
  • such fibre particles have an average particle size of between 5 ⁇ and 180 ⁇ , preferably of between 5 ⁇ and 140 ⁇ , preferably of between 5 ⁇ and 140 ⁇ , such as between 5 ⁇ and 125 ⁇ , such as between 5 ⁇ and 100 ⁇ , such as between 5 ⁇ and 75 ⁇ , such as between 5 ⁇ and 60 ⁇ , between 5 ⁇ and 50 ⁇ or between 5 ⁇ and 40 ⁇ .
  • the present invention also relates to a wet-treated bran product, wherein the majority of the fibre particles are preferably relatively homogenous in size.
  • the particle size distribution of the majority of the fibre particles is relatively narrow, such as between 5 ⁇ and 200 ⁇ , such as between 10 ⁇ and 175 ⁇ , e.g. between 15 ⁇ and 150 ⁇ , such as between 20 ⁇ and 140 ⁇ e.g. between 30 ⁇ and 130 ⁇ , such as between 40 ⁇ and 120 ⁇ , e.g. between 70 ⁇ and 100 ⁇ , for example between 20 ⁇ and 70 ⁇ , such as between 25 ⁇ and 60 ⁇ , e.g. between 30 ⁇ and 50 ⁇ , such as between 35 ⁇ and 40 ⁇ .
  • the majority of the fibre particles preferably constitutes at least 75% of the total fibre particles, such as at least 85%, e.g. at least 90%, such as at least 95%, e.g. at least 99% of the total fibre particles.
  • the wet-treated bran product of the present invention is produced by exposing the bran material to a wet-mechanical treatment which is described in detail in the Examples herein below. These processes have a remarkably and surprising effect of size reduction of the fibre particles of the wet-treated bran product of the invention.
  • the wet-mechanical treatment also has effect on other components present in the bran, including the carbohydrates, the proteins and the fat (lipids).
  • the main carbohydrate component in the bran is starch, a polysaccharide comprised of amylopectin and amylose.
  • wet-mechanical treatment of the bran material of the present invention also have effect on the molecular size distribution of the carbohydrates compared to the untreated, unprocessed bran.
  • the wet-mechanical treatment of the bran material of the present invention has a depolymerizing effect on amylopectin, wherein the amylopectin are hydrolyzed to smaller molecular sized polysaccharides.
  • the present invention relates to a wet-treated bran product, in particular originating from wheat bran material, wherein the normalised content of amylopectin is below 9 and/or wherein the normalised content of small molecular size carbohydrates is at least 4.
  • normalised refers to the division of multiple sets of data by a common variable in order to negate that variable's effect on the data, thus allowing underlying characteristics of the data sets to be compared. This allows data on different scales to be compared, by bringing them to a common scale.
  • the normalised content of amylopectin in the wet-treated bran product, in particular originating from wheat bran material, of the present invention, may in an embodiment be below 7, e.g. below 5, e.g. below 3, such as below 2.
  • the normalised content of small molecular sized carbohydrates in the wet-treated bran product, in particular originating from wheat bran material, of the present invention may in an embodiment be at least 5, e.g. at least 7, e.g. as at least 9.
  • amylopectin and small molecular size carbohydrates relate to an embodiment of the present invention, wherein the bran originates from wheat.
  • the bran material may originate from other sources, e.g. corn, rice or barley, and therefore the content of amylopectin and small sized carbohydrates may differ from the above listed values.
  • the normalised content of small molecular sized carbohydrates in the wet-treated bran product is higher than the normalised content of amylopectin.
  • the normalised content of small molecular sized carbohydrates is at least 10% higher than the normalised content of amylopectin in the wet-treated bran product, such as at least 20% higher, e.g. at least 40% higher, such as at least 60% higher, e.g. at least 80% higher, such as at least 100% higher, e.g. at least 150% higher, such as at least 200% higher, e.g. at least 250% higher.
  • the wet-mechanical treatment of the bran material, in particular wheat bran, according to the invention also have a markedly effect on the pasting profile of the wet-treated bran product of the present invention, compared to a reference bran which has not been subjected to wet-mechanical treatment.
  • the pasting profiles of the wet-treated bran product, in particular originating from wheat bran material, of the present invention, according to the RVA paste method described in the Examples herein below, thus results in a decreased paste viscosity of the wet-treated bran material compared to a reference bran material that has not been wet-treated.
  • the present invention relates to a wet-treated bran product, in particular wheat bran, wherein the viscosity is at most 70 cP, e.g. at most 60 cP, such as at most 50 cP, e.g. at most 50 cP within the period from 175 seconds to 750 seconds, such as from 300 to 450 seconds, e.g. from 175 seconds to 300 seconds when measured according to the RVA paste method.
  • bran material originates from wheat.
  • the bran material may originate from other sources, e.g. corn, rice or barley, and therefore the values for viscosity may differ from the above listed values.
  • the total dietary fibre (soluble fibres and insoluble fibres) content of the wet-mechanical treated bran material is not modified or affected, as compared to the content of total dietary fibre in bran material that has not been wet-mechanical treated.
  • the solubility, of the dietary fibres of the wet-mechanical treated bran material is not modified or affected, as compared to the solubility of the dietary fibre in bran material that has not been wet-mechanical treated.
  • wet-mechanical treatment or simply “wet-treated” is to be understood as the process of the present invention used for providing the wet treated/wet-mechanical treated bran material and hence the wet-treated bran product according to the present invention.
  • wet-mechanical treatment according to the invention is synonymous with “wet-treatment” or “wet-process”.
  • wet-mechanical treatment or “wet-mechanical process” is to be understood as a treatment or process wherein the bran is broken into smaller pieces in the presence of water.
  • water may be added to the bran material providing a wet bran material having a water content of at least 16% (w/w), for example at least 20% (w/w), such as at least 25% (w/w), for example at least 35% (w/w), e.g. at least 50% (w/w), such as at least 75% (w/w).
  • the water may be added to the bran material providing a water content of between 16% (w/w) and 95% (w/w), for exannple between 20% (w/w) and 95% (w/w), between 25% (w/w) and 95% (w/w), between 35% (w/w) and 95% (w/w), such as between 50% (w/w) and 95% (w/w), or between 75% (w/w) and 95% (w/w).
  • the present invention also pertains to a process for preparing a wet-treated bran product comprising fibre particles, wherein said fibre particles have an average particle size of less than 160 ⁇ , preferably less than 140 ⁇ , more preferably less than 140 ⁇ , wherein the process comprises the steps of: subjecting the wet bran material to a wet-mechanical treatment in the presence of a total water content of at least 16% by weight (the bran not being heated except optionally during mechanical treatment).
  • mechanical treatment is to be understood as a treatment or process wherein the substance subjected to the treatment or process is broken into smaller pieces and in a preferred embodiment the mechanical treatment is other than by extrusion.
  • dry mechanical treatment or “dry mechanical process” pertains to a mechanical treatment or mechanical process, wherein the water content is relatively low.
  • the water content in a dry mechanical process may be less than 16% (w/w), such as less that 12% (w/w), e.g. less that 10% (w/w), such as less than 5% (w/w).
  • the dry mechanical treatment may also relate to a mechanical process that is free of water, or substantially free of water.
  • the bran material is obtained from a whole grain, said whole grain being subjected to a dry mechanical process followed by a separation process resulting in a bran material, a germ material and an endosperm material.
  • the bran material may subsequently be used in the process according to the present invention.
  • the wet-mechanical treatment is a wet- ball milling process.
  • wet-ball milling is to be understood as a process wherein the bran material is subjected to milling, comprising water and beads between 0.05-10 mm in diameter, for example between 0.1-5 mm in diameter, e.g. between 0.3-3 mm, for example between 0.5-2 mm, e.g. between 0.6- 1.5 mm, such as 0.7-1.2 mm in diameter, e.g. between 0.8-1.0 mm in diameter.
  • the bran material, the water and the beads are subjected to wet-ball milling at a speed of at least at 1,000 rpm, e.g.
  • rpm to 15,000 rpm in a range of between 1,000 rpm to 15,000 rpm, between 2,000 rpm to 15,000 rpm, between 3,000 rpm to 15,000 rpm, between 4,000 rpm to 15,000 rpm, between 5,000 rpm to 15,000 rpm, between 6,000 rpm to 15,000 rpm, between 7,000 rpm to 15,000 rpm, between 8,000 rpm to 15,000 rpm, between 9,000 rpm to 15,000 rpm, or between 10,000 rpm to 15,000 rpm.
  • the wet-ball milling process according to the invention may be accompanied by the addition of heat to the process. Performing the wet-ball milling process at relatively high temperatures add to the efficiency of the mechanical treatment, resulting in increased amounts of the small sized fibre particles described herein above. Hence, the wet-ball milling may performed at temperatures between 20-100 °C, e.g. at least at 25 °C, such as at least at 40 °C, for example at least at 50 °C, e.g. at least at 75 °C, such as at least at 80 °C, e.g. at least at 90 °C, such as e.g.
  • the wet-ball milling may be performed at such a temperature during the entire wet-ball milling process or part thereof.
  • the temperature during the wet-ball milling process may be increased from a(ny) starting temperature, e.g. an ambient temperature, such as about 20 to 25°C, to the above defined temperature of between 20-100 °C, etc., preferably at any point during the entire process of wet-ball milling.
  • the temperature may be kept at a constant temperature throughout the entire wet-ball milling process, wherein the temperature is preferably in a region or range as defined above of between 20-100 °C, etc.
  • the wet-ball milling process according to the invention may in one embodiment be performed for a prolonged time, such as up to 24 hours, e.g. up to 20 hours, for example up to 15 hours, such as up to 10, e.g. up to 5 hours. In a preferred embodiment the wet-ball milling process according to the invention may be performed for up to 4 hours.
  • wet-ball milling may be performed at reduced pressure, compared to normal atmospheric pressure, for example in the range of 0.2-0.9 bar, e.g. in the range of 0.3-0.8 bar, such as in the range of 0.4-0.7 bar.
  • the wet-mechanical treatment is a wet corundum stone milling process.
  • wet corundum stone milling process pertains to a treatment or process, wherein the bran material and water are subjected to milling between two stones.
  • the distance between the two stones is in the range of 0-2 mm, such as in the range of 0-1 mm, e.g. in the range of 0-0.5 mm, for example in the range of 0-0.25 mm such as in the range of 0-0.1 mm.
  • the wet-mechanical treatment may be a homogenisation process.
  • the homogenisation process is a wet ultra-high pressure homogenisation process, comprising appliance of high pressure in the homogenisation of bran material in aqueous solution, wherein the pressure may be 500 bars or above, preferably 600 bars or above, more preferably 750 bars or above, even more preferably 1000 bars or above, most preferably 1200 bars or above.
  • the pressure may be 500 bars or above, preferably 600 bars or above, more preferably 750 bars or above, even more preferably 1000 bars or above, most preferably 1200 bars or above.
  • an upper pressure limit may be considered to be 10000 bar.
  • the pressure used in the homogenisation process may be from 500 bar to 10000 bar, more usefully from 600 to 8000 bar, even more usefully from 750 to 5000 bar, most usefully from 1000 to 6000 bar, for example from 1200 to 4000 bar.
  • the wet high pressure homogenisation process may be repeated and thereby adding to the efficiency of the wet-mechanical process, resulting in increased amounts of the small sized fibre particles as described herein above.
  • the high pressure homogenisation process may be repeated several times, such as at least 2 times, e.g. at least 3 times, such as at least 4 times, e.g. at least 5 times.
  • the high pressure homogenisation process may comprise recirculation of the bran material in the homogenisation process for up to 4 hours, such as up 2 hours, e.g. up to 1 hour, for example up to 30 minutes.
  • the homogenisation process may comprise the addition of heat. However, owing to the nature of the homogenisation process, comprising mechanical shear, heat may be automatically induced during the process.
  • the process or treatment according to the present invention may be used to prepare the wet-treated bran product as described herein.
  • the use of the wet-treated bran product according to the present invention pertains to the use of the bran as a food, a food stuff, a food ingredient and/or a cosmetic ingredient.
  • the use of the wet-treated bran product according to the first and/or the third aspect of the invention pertains to the use as a food, a food stuff, a food ingredient or to an extruded cereal product, such as extruded snacks, breakfast cereals and baked dough products, comprising the wet-treated bran product of the present invention.
  • the baked dough products may comprise crackers, crisp bread, biscuits and the like.
  • the baked dough products comprise biscuits.
  • the extruded cereal product may comprise both wet-treated bran, as well as the bran that has not been wet-treated, and therefore the content of the small sized fibre particles described herein above in the cereal product may be variable. Accordingly, the present invention also relates to a cereal product wherein at least 50 % of the fibre particles in the product have a particle size of less than 140 ⁇ , such as at least 60% of the particles, for example at least 75% of the particles present in the product has a particle size of less than 140 ⁇ .
  • the cereal product according to the invention may further comprise a filling.
  • Fillings may be chosen among any suitable filling, such as pasty fillings, including but not limited to chocolate cream, jam, peanut butter, caramel cream or any other fat pasty filling.
  • the pasty filing is chocolate cream.
  • the extruded cereal product according to the invention may be a confectionary product, a breakfast product, a baked dough product or a pet food.
  • the present invention relates to an ingredient comprising the wet-treated bran product according to the invention.
  • the ingredient is a substance that forms part of a product or part of a mixture.
  • the ingredient of the present invention is a food ingredient.
  • boundary value is included in the value for each parameter. It will also be understood that all combinations of preferred and/or intermediate minimum and maximum boundary values of the parameters described herein in various embodiments of the invention may also be used to define alternative ranges for each parameter for various other embodiments and/or preferences of the invention whether or not the combination of such values has been specifically disclosed herein.
  • a substance stated as present herein in an amount from 0 to "x" is meant (unless the context clearly indicates otherwise) to encompass both of two alternatives, firstly a broader alternative that the substance may optionally not be present (when the amount is zero) or present only in an de-minimus amount below that can be detected.
  • a second preferred alternative (denoted by a lower amount of zero in a range for amount of substance) indicates that the substance is present, and zero indicates that the lower amount is a very small trace amount for example any amount sufficient to be detected by suitable conventional analytical techniques and more preferably zero denotes that the lower limit of amount of substance is greater than or equal to 0.001 by weight % (calculated as described herein).
  • the total sum of any quantities expressed herein as percentages cannot (allowing for rounding errors) exceed 100%.
  • the sum of all components of which the composition of the invention (or part(s) thereof) comprises may, when expressed as a weight (or other) percentage of the composition (or the same part(s) thereof), total 100% allowing for rounding errors.
  • the sum of the percentage for each of such components may be less than 100% to allow a certain percentage for additional amount(s) of any additional component(s) that may not be explicitly described herein.
  • substantially may refer to a quantity or entity to imply a large amount or proportion thereof. Where it is relevant in the context in which it is used “substantially” can be understood to mean quantitatively (in relation to whatever quantity or entity to which it refers in the context of the description) there comprises an proportion of at least 80%, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, especially at least 98%, for example about 100% of the relevant whole.
  • substantially-free may similarly denote that quantity or entity to which it refers comprises no more than 20%, preferably no more than 15%, more preferably no more than 10%, most preferably no more than 5%, especially no more than 2%, for example about 0% of the relevant whole.
  • Mw weight average molecular weight
  • Mw may be measured by any suitable conventional method known to those skilled in the art for example by Gas Phase Chromatography (GPC); Gas Chromatography Mass Spectrometry (GC-MS), Size Exclusion Chromatography (SEC) and/or HPLC (high-performance liquid chromatography), HPLC, e.g. as described herein, is the preferred method to determined Mw.
  • GPC Gas Phase Chromatography
  • GC-MS Gas Chromatography Mass Spectrometry
  • SEC Size Exclusion Chromatography
  • HPLC high-performance liquid chromatography
  • standard conditions means 1 atmosphere pressure (760 mm / Hg), ambient temperature (which denotes herein a temperature of 23 Q C ⁇ 2 ⁇ ) and where appropriate a relative humidity of 50% ⁇ 5% and/or an air flow of ⁇ (less than or equal to) O.lm/s.
  • the average particle size [D4, 3] represents the mean volume diameter of the particles obtained by laser diffraction method using a Malvern optical instrument (Mastersizer 2000, Malvern,dorfberg, Germany) equipped with MS 15 Sample Presentation Unit (Refractive Index 1.590) and water as dispersing agent for the particles. Distributions were made in duplicate for each sample, using 1 g in an aqueous suspension. Size distribution was quantified as the relative volume of particles in size bands presented as size distribution curves (Malvern MasterSizer Micro software v 5.40). Particle size distribution parameters recorded included largest particle size D[v,90], mean particle volume D[v,50] and mean particle diameter (D[4, 3]). D[v,90] represents the volume value below which 90% of the volume distribution is. D[v,50] represents the volume value below which 50% of the volume distribution is.
  • Rapid Visco analysis Pasting profiles of extruded samples were evaluated using a Rapid Visco Analyzer (RVA-4, Newport Scientific, Jessup, Maryland).
  • the ground extruded sample ( ⁇ 250 ⁇ , 20 % by weight d.m. 0.1 M AgN03) was left 15 min prior measurement to allow hydration of the solid material.
  • the sample was hold lmin at 50 °C, heated to 95 °C at 11 K min-1, held at 95 °C for 3 min and cooled to 50 °C at 6.5 K min-1 under stirring at 160 rpm.
  • the viscosity ( ⁇ ) and corresponding time was recorded using the Thermocline software (v. 2.2, Newport Scientific, Jessup, Maryland). Measurements were duplicated. Determination of the internal structure of the products by microcomputed X-ray tomography and 3D image analysis
  • the samples were scanned using a high resolution desktop cone beam X-ray micro-CT system (Scanco ⁇ 35, Scanco Medical AG, Brutisellen, Switzerland), which consists of a micro-focused sealed X-ray tube operating at a voltage of 55 kV and current of 145 ⁇ .
  • X-ray shadow images were acquired every 0.18° views through 360 0 of rotation.
  • the signal measured during an integration time of 300 ms was averaged 8 times.
  • the reconstruction used a Shepp & Logan filtered back-projection extended to a cone-beam geometry.
  • the minimum voxel size which also corresponds to the resolution of the instrument, was 3.5 ⁇ .
  • a voxel size of 6 ⁇ was selected in order to capture the thin cell walls while scanning statistically a significant part of each sample in a reasonable time.
  • 3D image analyses were performed OpenVMS.
  • VOI volume of interest
  • This VOI was then segmented (without either filtering or smoothing) and the porosity of the pellet calculated as the ratio of the volume of the cells to the VOI.
  • the cell size and cell wall thickness distributions were calculated using the method developed by Hildebrand and Ruegsegger (1997).
  • Example 1 Bran wet-treatment methods
  • Ultra high pressure homogenisation (Niro Soavi, GEA Messo, Switzerland) was applied to wheat bran in aqueous solution (Bran Fine, 16% solids, 1200 bars, 3 runs).
  • a Frima-Koruma MK160 corundum stone mill was used to treat wheat bran in water solution (Bran Fine, 16% solids). The gap between the two stones was reduced to 0 mm and 15 kg of feed were introduced from above using gravity. The mill was heated with water circulation to 90-95 °C to reach about 80-85 °C at the exit. The bran was treated for 1 hr., corresponding to about 10-15 cycles (feed rate varies during treatment due to the change in viscosity).
  • the resulting particle sizes of fibre particles obtained from treating the bran by different methods are summarised in table 1.
  • the bran reference is a wet-treated bran product mechanical treated under conventional methods.
  • Example 3 Bran wet-treatment effect on viscosity according to the RVA paste method
  • Pasting profiles of extruded samples were evaluated using a Rapid Visco Analyzer (RVA- 4, Newport Scientific, Jessup, Maryland).
  • the samples (20 % by weight d.m. 0.1 M AgN0 3 ) was left 15 minutes prior measurement to allow hydration of the solid material.
  • the sample was held 1 minute at 50 °C, heated to 95 °C at 11 K/min, held at 95 °C for 3 min and cooled to 50 °C at 6.5 K/min under stirring at 160 rpm.
  • the viscosity ( ⁇ ) and corresponding time was recorded using the Thermocline software (v. 2.2, Newport Scientific, Jessup, Maryland).
  • Starch molecular size distribution was obtained by gel permeation chromatography. Approximately 200 mg of sample were hydrated in 1 ml of deionizer water for 15 min and then 10 ml of dinnethylsulfoxide was added. The sample was heated in a boiling water bath for 15 min and then left overnight at room temperature (22 °C ⁇ 1 °C) with continuous stirring. Samples were then reheated in a boiling water bath for 15 min and after cooling, centrifuged at 12 ⁇ 00 g for 15 min and filtered on a 0.45 ⁇ filter.
  • the sample (200 ⁇ ) was injected and eluted through two HR 10/30 columns packed with Sephacryl S1000 connected in series with degassed 0.01 M aqueous NaOH at a flow rate of 10 ml/h, using a precision pump Pharmacia P-500.
  • Samples were collected and the content of sugar measured with the phenol-sulfuric acid method (Dubois, Gilles, Hamilton, Rebers & Smith, 1956).
  • the void volume and total elution volume were obtained by injecting waxy wheat starch (Sigma, S9679) and glucose (Sigma, 49139), respectively.
  • extruded cereal product obtained from refined wheat flour (A) showed 11.9 mm
  • extruded cereal product obtained from whole wheat flour (B) showed 7.7. mm
  • extruded cereal product obtained from reconstituted whole grain wheat flour with treated bran according to the invention (D) showed 9.4 mm (Fig 4a).
  • extruded cereal product obtained from refined wheat flour (A) showed 4.3 mm
  • extruded cereal product obtained from whole wheat flour (B) showed 3.9 mm
  • extruded cereal product obtained from reconstituted whole grain wheat flour with treated bran according to the invention (D) showed 6.5 mm (Fig 4b).
  • bran significantly lowers the density of corresponding extruded whole grain cereal product.
  • extruded cereal product obtained from refined wheat flour (A) showed 119 g/l
  • extruded cereal product obtained from whole wheat flour (B) showed 160 g/l
  • extruded cereal product obtained from reconstituted whole grain wheat flour with treated bran according to the invention (D) showed 170 g/l (Fig 5a).
  • extruded cereal product obtained from refined wheat flour (A) showed 380 g/l
  • extruded cereal product obtained from whole wheat flour (B) showed 470 g/l
  • extruded cereal product obtained from reconstituted whole grain wheat flour with treated bran according to the invention (D) showed 305 g/l (Fig 5b).
  • Example 6 Cellular structure visualized by X-ray tomography
  • the cellular structure of the extruded samples at condition 1 and 2 are displayed in Figure 6.
  • the mean cell size (MCS), mean cell wall thickness (MCWT) and cell density (Nc) are displayed in Table 6 and 7.
  • Condition 2 led to a higher density of smaller cells compared to condition 1.
  • the reconstituted whole-grain flour properties were close to the ones of the non-reconstituted one.
  • the wet-treatment of the bran part of the reconstituted whole grain, either by high pressure homogenization or by extrusion increased the cell size and decreased the cell density compared to the untreated reconstituted whole grain (Table 2 and 3).
  • Table 2 Cellular structure properties of extruded samples at condition 1
  • Table 3 Cellular structure properties of extruded samples at condition 2 Sample MCS fuml MCWT fuml Cell density [cm-31
  • the extruded whole wheat flour with the wet-ball milled bran showed a higher expansion with an improvement of about 30 % of diameter and a reduction of about 40 % of density compared to the non-wet-treated reconstituted whole wheat flour.
  • Table 4 Melt pressure at front plate according to the different flours extruded at condition 1

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Abstract

La présente invention concerne un procédé de préparation d'un produit à base de son traité par voie humide, ainsi que le produit à base de son traité par voie humide en tant que tel et les utilisations dudit produit à base de son traité par voie humide. La présente invention concerne, en particulier, un procédé fournissant un produit, à base de son traité par voie humide, présentant une petite taille de particule et des propriétés d'expansion améliorées.
PCT/EP2015/079124 2014-12-09 2015-12-09 Traitement du son et produits en résultant WO2016091952A1 (fr)

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WO2017167966A1 (fr) 2016-04-01 2017-10-05 Nestec S.A. Composition de confiserie comprenant une matière de type son
WO2019170813A1 (fr) 2018-03-07 2019-09-12 Societe Des Produits Nestle S.A. Composition aromatique
CN114468211A (zh) * 2021-12-28 2022-05-13 滨州中裕食品有限公司 一种小麦麸皮湿法预处理方法及其应用
CN114514983A (zh) * 2021-12-28 2022-05-20 滨州中裕食品有限公司 一种高含量小麦膳食纤维粉及其制备方法和应用

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WO2017167966A1 (fr) 2016-04-01 2017-10-05 Nestec S.A. Composition de confiserie comprenant une matière de type son
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CN114468211A (zh) * 2021-12-28 2022-05-13 滨州中裕食品有限公司 一种小麦麸皮湿法预处理方法及其应用
CN114514983A (zh) * 2021-12-28 2022-05-20 滨州中裕食品有限公司 一种高含量小麦膳食纤维粉及其制备方法和应用

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